YOUR SOLIN GENERATED RECIPE
Pumpkin Peanut Butter Swirl Baked Oatmeal
Velvety Kent pumpkin and protein-rich Greek yogurt are baked into a tender oat cake, finished with a luscious peanut butter and cacao swirl.
INGREDIENTS
0.5 cup Kent pumpkin
0.75 cup Nonfat Greek yogurt
2 large Eggs
0.13 cup Oat flour
0.5 tbsp Unsweetened shredded coconut
0.5 tbsp Natural peanut butter
1.5 tbsp Raw cacao powder
1 tsp Vanilla extract
1 tsp Liquid stevia
0.25 tsp Sea salt
0.25 tsp Baking powder
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a small oven-safe baking dish with coconut oil.
In a medium mixing bowl, whisk together the mashed Kent pumpkin, Greek yogurt, eggs, vanilla extract, and liquid stevia until the mixture is completely smooth.
Add the oat flour, shredded coconut, sea salt, and baking powder to the wet ingredients, folding gently until just combined.
In a separate small ramekin, stir together the natural peanut butter and raw cacao powder until a thick paste forms; add a teaspoon of warm water if needed to reach a swirlable consistency.
Pour the pumpkin oat batter into the prepared baking dish, smoothing the top with a spatula.
Dollop the peanut butter cacao mixture onto the surface of the batter and use a toothpick or knife to create decorative swirls throughout.
Bake for 25 to 30 minutes, or until the center is set and the edges are slightly golden brown.
Remove from the oven and let the dish cool for at least 5 minutes before slicing and serving.